Every home cook has that one back-pocket recipe. You know the one—it’s foolproof, uses ingredients you almost always have, and makes you feel like a culinary hero on a busy Tuesday night. For me, and for so many others, that recipe is this Classic Garlic Butter Chicken Dinner Recipe. It’s the little black dress of weeknight meals: elegant, timeless, and effortlessly stunning.
There is something universally comforting about the aroma of garlic and butter sizzling away in a pan. It’s a promise of delicious things to come. This recipe harnesses that magic and turns simple chicken breasts into a tender, juicy masterpiece swimming in a liquid gold sauce you’ll want to sop up with a big piece of crusty bread.
Forget complicated steps and a sink full of dishes. This entire meal comes together in one pan in about 30 minutes. I’ll walk you through my secrets to getting that perfect golden-brown sear, ensuring your chicken is never dry, and creating a sauce so good, your family will be asking for it again and again.
The Magic of Garlic and Butter
This isn’t a trendy recipe with a long, complicated history. It’s something far better: it’s a fundamental flavor combination that feels like home. The pairing of rich, savory butter with pungent, aromatic garlic is a culinary foundation that has graced kitchens for centuries. This recipe is simply a celebration of that perfect partnership, designed to deliver maximum flavor with minimal effort. It’s the meal I make when I need guaranteed comfort and a guaranteed win at the dinner table.
Why You’ll Fall in Love With This Recipe:
- One-Pan Wonder: Everything cooks in a single skillet, which means cleanup is an absolute breeze. Hallelujah!
- Ready in 30 Minutes: This is the ultimate weeknight warrior. You can have a restaurant-quality meal on the table faster than you can order takeout.
- Simple Ingredients, BIG Flavor: It relies on pantry staples like butter, garlic, and chicken broth to create an unbelievably rich and satisfying sauce.
- Endlessly Versatile: This chicken is amazing on its own, but it’s also a perfect partner for pasta, mashed potatoes, rice, or roasted veggies.
Ingredients & Equipment
For the Chicken Dinner:
- Chicken Breasts: 4 medium boneless, skinless chicken breasts (about 6 oz / 170g each). You can also use boneless, skinless chicken thighs!
- Salt & Black Pepper: To taste, for seasoning the chicken.
- Olive Oil: 1 tablespoon. For getting a beautiful sear.
- Unsalted Butter: 4 tablespoons, divided. This is the star of our sauce.
- Garlic: 4-5 cloves, finely minced. Don’t be shy here; add more if you’re a garlic lover!
- Dry White Wine (Optional): 1/4 cup, such as Pinot Grigio or Sauvignon Blanc. This adds incredible depth. If you prefer not to use it, just use extra chicken broth.
- Chicken Broth: 1/2 cup, low-sodium.
- Lemon Juice: 1 tablespoon, freshly squeezed. It brightens everything up!
- Fresh Parsley: 2 tablespoons, chopped, for garnish.
Helpful Equipment:
- A large skillet (12-inch), preferably cast iron or stainless steel.
- Tongs
- Meat mallet or rolling pin
- Cutting board and knife
Time Estimates
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Step-by-Step Instructions
Let’s make some magic. The key to juicy chicken is pounding it to an even thickness!
Step 1: Prep the Chicken Place the chicken breasts between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, gently pound them to an even thickness of about 1/2 to 3/4 inch. This is my secret to ensuring they cook quickly and evenly without drying out. Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
Step 2: Sear for Golden-Brown Perfection Place your skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Once the butter is melted and foamy, carefully place the seasoned chicken breasts in the pan. Cook for 4-6 minutes per side, until beautifully golden brown and cooked through. Don’t overcrowd the pan; cook in batches if needed. Transfer the cooked chicken to a plate and set aside.
Step 3: Build the Fragrant Sauce Base Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for just 30-60 seconds, stirring constantly, until it’s fragrant. Be careful not to let it burn, or it will become bitter!
Step 4: Deglaze and Combine If using, pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half. Pour in the chicken broth and fresh lemon juice, bringing the sauce to a gentle simmer.
Step 5: Bring It All Together Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken. Let it simmer gently for 2-3 minutes, allowing the chicken to soak up all that incredible flavor.
Step 6: Garnish and Serve Turn off the heat. Sprinkle generously with fresh parsley and serve immediately. I highly recommend spooning extra garlic butter sauce from the pan over each piece of chicken right before serving.
Notes, Tips, & Variations
- The Golden Rule: Pounding the chicken is a non-negotiable step for me! It makes all the difference between dry, unevenly cooked chicken and perfectly tender, juicy results.
- Chicken Thighs: This recipe works beautifully with boneless, skinless chicken thighs. They are more forgiving and naturally juicier. Cook time will be similar, about 5-7 minutes per side.
- Serving Suggestions: This dish is begging to be served with something that can soak up the sauce. Creamy mashed potatoes, buttered egg noodles, quinoa, or simple white rice are all fantastic choices. For a green vegetable, try my Parmesan Roasted Asparagus or simple steamed green beans.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of chicken broth to keep it from drying out.
The Ultimate Classic Garlic Butter Chicken Dinner Recipe
Ingredients
- Chicken Breasts: 4 medium boneless skinless chicken breasts (about 6 oz / 170g each). You can also use boneless, skinless chicken thighs!
- Salt & Black Pepper: To taste for seasoning the chicken.
- Olive Oil: 1 tablespoon. For getting a beautiful sear.
- Unsalted Butter: 4 tablespoons divided. This is the star of our sauce.
- Garlic: 4-5 cloves finely minced. Don't be shy here; add more if you're a garlic lover!
- Dry White Wine Optional: 1/4 cup, such as Pinot Grigio or Sauvignon Blanc. This adds incredible depth. If you prefer not to use it, just use extra chicken broth.
- Chicken Broth: 1/2 cup low-sodium.
- Lemon Juice: 1 tablespoon freshly squeezed. It brightens everything up!
- Fresh Parsley: 2 tablespoons chopped, for garnish.
Instructions
- Place the chicken breasts between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, gently pound them to an even thickness of about 1/2 to 3/4 inch. This is my secret to ensuring they cook quickly and evenly without drying out. Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
- Place your skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Once the butter is melted and foamy, carefully place the seasoned chicken breasts in the pan. Cook for 4-6 minutes per side, until beautifully golden brown and cooked through. Don't overcrowd the pan; cook in batches if needed. Transfer the cooked chicken to a plate and set aside.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for just 30-60 seconds, stirring constantly, until it's fragrant. Be careful not to let it burn, or it will become bitter!
- If using, pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half. Pour in the chicken broth and fresh lemon juice, bringing the sauce to a gentle simmer.
- Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken. Let it simmer gently for 2-3 minutes, allowing the chicken to soak up all that incredible flavor.
- Turn off the heat. Sprinkle generously with fresh parsley and serve immediately. I highly recommend spooning extra garlic butter sauce from the pan over each piece of chicken right before serving.
Notes
Notes, Tips, & Variations
- The Golden Rule: Pounding the chicken is a non-negotiable step for me! It makes all the difference between dry, unevenly cooked chicken and perfectly tender, juicy results.
- Chicken Thighs: This recipe works beautifully with boneless, skinless chicken thighs. They are more forgiving and naturally juicier. Cook time will be similar, about 5-7 minutes per side.
- Serving Suggestions: This dish is begging to be served with something that can soak up the sauce. Creamy mashed potatoes, buttered egg noodles, quinoa, or simple white rice are all fantastic choices. For a green vegetable, try my Parmesan Roasted Asparagus or simple steamed green beans.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of chicken broth to keep it from drying out.
Frequently Asked Questions (FAQ)
1. How do I know when the chicken is fully cooked? The safest and most accurate way is to use a meat thermometer. Chicken is cooked through when its internal temperature reaches 165°F (74°C) at the thickest part. Visually, the juices should run clear when pierced.
2. Can I use chicken thighs instead of breasts for this recipe? Absolutely! Boneless, skinless chicken thighs are a fantastic choice. They are naturally more flavorful and harder to overcook. The cooking time will be very similar, just ensure they reach the same internal temperature of 165°F (74°C).
3. What can I serve with this garlic butter chicken? This dish is incredibly versatile! For a comforting meal, serve it over creamy mashed potatoes, egg noodles, or rice. For a lighter option, pair it with roasted asparagus, a fresh green salad, or zucchini noodles. And don’t forget some crusty bread for dipping in that amazing sauce!
4. Can I make this recipe dairy-free? Yes, you can adapt it. For a dairy-free version, substitute the butter with a high-quality vegan butter or use a good olive oil. The flavor will be slightly different but still delicious.
Did You Make This Recipe?
If you try this Classic Garlic Butter Chicken Dinner Recipe, please let me know what you think! Leave a star rating and a comment below—I love hearing from you.
Try my stuffed seafood bread bowl.
1 comment
Comments are closed.